Health Inspection Reports

Ruby Tuesday #2140 Improves its Sanitary Rating

2/6/2017 | 2 Violations
| Rating 5/5

Basic - - From inspection on 2016-12-08: Basic - Cutting board has cut marks and is no longer cleanable. End are pourous due to chips, on cooks line - From follow-up inspection on 2017-02-06: **Time Extended**

Basic - - From inspection on 2016-12-08: Basic - Wall soiled with accumulated grease, food debris, and/or dust. Area on the side of the cooks line in need of cleaning. - From follow-up inspection on 2017-02-06: **Time Extended**

12/8/2016 | 9 Violations
| Rating 4.5/5

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On outside of the cabinets and upper pass line of the cooks line.

Basic - Cutting board has cut marks and is no longer cleanable. End are pourous due to chips, on cooks line

9/21/2015 | 3 Violations
| Rating 4.75/5

Basic - Floors not constructed to be easily cleanable. Missing grout in areas and broken tiles. On work order.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Bar.

High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. First time through did not change to black, ran again strip changed. **Corrected On-Site**

9/12/2014 | 3 Violations
| Rating 4.75/5

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Did not reach 180° called for service. Rechecked 190° **Corrected On-Site**

Critical - No list of certified food service managers available at the establishment.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

7/28/2008 | 2 Violations
| Rating 5/5

Observed gaskets/seals on bottom for raw meats at cook line cold holding unit in poor repair.

Observed old labels stuck to food containers after cleaning.Observed old date labels stuck to working containers of salads in walkin cooler.

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